Arugula, White Bean, and Roasted Red Pepper Salad

  • Arugula, White Bean, and Roasted Red Pepper Salad
    From Cooking Light

    Phase 2 because of the honey...if you use a sugar substitute, you could eat this in Phase 1. The peppery flavor of the arugula is balanced by the creamy, mild navy beans.

    Salad:
    3 cups torn arugula leaves
    1/2 cup chopped bottled roasted red bell peppers
    1/3 cup vertically sliced red onion
    1 (16-ounce) can navy beans, rinsed and drained

    Dressing:
    1 1/2 tablespoons balsamic vinegar
    1 tablespoon olive oil
    1 teaspoon honey
    1/4 teaspoon salt
    1/4 teaspoon black pepper
    1 garlic clove, minced

    To prepare salad, combine first 4 ingredients in a large bowl.
    To prepare dressing, combine vinegar and the remaining ingredients in a small bowl, stirring with a whisk until blended. Pour over salad, tossing to coat.

    Yield: 4 servings (serving size: 1 cup)

    CALORIES 164 (29% from fat); FAT 5.3g (satfat 0.7g, monofat 2.9g, polyfat 1.2g); PROTEIN 7.1g; CARBOHYDRATE 23.6g; FIBER 2.9g; CHOLESTEROL 0.0mg; IRON 2.3mg; SODIUM 500mg; CALCIUM 80mg;
    Cooking Light, MAY 2001